Castello Cheese: Summer Vegetables with White Cream Sauce
2 half moons (150 g each) or round (300g) Castello® Creamy White, cut into bite-sized pieces
100 g green onions (scallions), chopped
250 g fresh asparagus, cut into bite-sized pieces
250 g fresh green beans, trimmed
150 g fresh sugar snap peas
155 g edamame or broad beans
1 Cos lettuce head, torn into bite-sized pieces
Freshly ground black pepper and salt to taste
60 mL olive oil
7 mL honey
15 mL red balsamic vinegar
15 mL Dijon mustard
5 mL fresh thyme, finely chopped
1 mL salt
Freshly ground black pepper to taste
In a large saucepan of boiling salted water, add green onions and boil for 1 minute. Add asparagus, snap peas and edamame. Boil for an additional 2 minutes. Remove from heat, rinse and drain with cold water, then rinse again and set aside or refrigerate until ready to use.
Dijon vinaigrette: Mix all ingredients together. Set aside until ready to use.
In a large bowl, combine green vegetables and Cos lettuce; drizzle with vinaigrette and toss. Preheat oven to broil.
Divide cheese wedges equally among four oven-safe salad plates. Place plates onto a baking sheet and broil 1 minute or until the cheese sets and begins to caramelize. Top each plate with dressed salad. Add extra ground black pepper to taste.
Tip: A kitchen torch is an alternate way to soften and caramelize the cheese in this recipe.
Pairs Well With
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